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Whisk together eggs, buttermilk and butter in medium bowl. Add to flour mixture, stirring until just combined. Gently stir in blueberries.

Heat large nonstick skillet over medium-high heat; brush lightly with oil. For each pancake, spoon about 1/4 cup batter into skillet and spread to 3-inch pancake. Cook until bubbles just appear on surface and underside is lightly brown. Turn and brown second side. Serve with syrup and additional blueberries, if desired.